Roasted Salmon with Mango Salsa

15 Sep

My flip-flops broke over a month ago and I haven’t replaced them. I haven’t had our air conditioning on since 1992 (or July). I bought a bouquet of fall flowers for the front hall table. I clearly am embracing fall. However, apparently not in the kitchen.

This dinner is brought to you by the theme words “fresh” and “summery”. Spell check says summery is not a word? seriously?

Roasted Salmon with Mango Salsa

Serves 4

Ingredients:

4 pieces of Salmon (freshness really makes all the difference, so don’t skimp!)

1 ripe mango, finely diced

1/2 a green pepper, finely diced

1/2 a red onion, finely diced

2 tbsp fresh cilantro, chopped (I lied about trying to do more cilantro-free recipes apparently)

1 pinch of cumin

the juice of 1/2 a lime

Set your oven to 450 degrees. Place the salmon skin side down and season with salt and pepper. Roast for 10 to 20 minutes, depending on how thick your fish is. My go-to rule is 10 minutes for every inch of thickness.

In a bowl combine the mango, green pepper, red onion, cilantro, cumin and lime juice. Mix.

Top each piece of salmon with a liberal amount of salsa and serve (at this point I am assuming you have managed to not eat the entire bowl of salsa before the salmon has finished cooking – good luck!).

Want to know the best part about this? It actually works really well at room temperature. This translates into no need to worry about your timing – you can prepare everything ahead of time if need be! It is also equally as delicious with chicken!!!!!

Quick, someone send me a new pair of flip-flops!

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